I've noticed on other blogs similar to mine, they have this big old introductory portion before they get to the the recipe they are sharing. I'm not planning to do that. I find that on blogs like that, I scroll through all of the text until I get to the recipe. So, because that is my preference, I don't presume that people think my life is so interesting (it's not, I promise) that they want to read all about me. This blog isn't intended to be a diary of all aspects of my life, so I'm always going to try and keep introductions short, and then get to the good stuff!
Speaking of the good stuff, here it is: Stuffed portobello mushrooms. These are pretty easy if you have a food processor or high powered blender. My food processor is pretty much the most important appliance in my life, and I got mine for $30 from Amazon. Expensive doesn't always mean better! I use mine constantly, and it has never failed me.
3 portobello mushroom caps
1/2 cup raw walnuts
15.5 oz can garbanzo beans, drained
3 cloves garlic, peeled
4 cups spinach
3 tbsp nutritional yeast, divided
2 tbsp flax seed meal
1.5 cups cherry tomatoes
juice of 1/2 lemon
3 tbsp balsamic vinegar
salt and pepper to taste
Directions:
- Preheat oven to 400°F
- Put beans, spinach, lemon juice, garlic, 2 tbsp nutritional yeast (set aside remaining tbsp), and flax into a food processor
- Process, adding water as needed, until you reach desired consistency. I prefer mine to kind of resemble a hummus.
- Halve cherry tomatoes and set aside
- Line up mushroom caps on baking sheet, drizzle with balsamic vinegar
- Scoop filling into the mushroom caps
- Top with halved tomatoes
- Sprinkle with remaining nutritional yeast
- Bake for 20 minutes
Enjoy!
You could make the filling more of low-fat pesto by halving the amount of spinach used and replacing it with fresh basil leaves, and replacing the walnuts with toasted pine nuts. Both versions are really tasty!
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